Las' Lap Link Up

Innovation and Immersion: Las’ Lap Link-Up

A Celebration of Afro-Caribbean Cuisine

Hosted by Chef Kwame Onwuachi and Chef Nina Compton

As a self-proclaimed night owl, I get my second wind around 10 p.m. But that usually does not include me pulling up to a late-night food celebration solo. And yet, there I was. Second wind activated, ready to indulge, quietly wondering if I’d feel awkward.

Spoiler alert: I didn’t.

A breezy Miami night and the most incredible oxtail pholourie became my introduction to Las’ Lap Link-Up, my first event at the South Beach Wine and Food Festival. The energy felt effortless. Reggae, afrobeats, and everything in between were curated by DJ GQ, while hundreds gathered to commune, celebrate, and savor Afro-Caribbean bites from some of the most exciting chefs in the game.

As I wandered from station to station, I was greeted by chefs and their teams, learning more about each dish along the way. Even with the event buzzing at full speed, the hosting spirit never got lost. Staff kept the front moving, but the chefs were still engaging with guests, checking the flow, and making the room feel cared for. That’s the part people forget about food festivals. The best ones are not only about flavor. They’re about warmth.

It reminded me of the art of being present while hosting, making space for guests to connect not only with each other, but with you. It brought to mind one of the most interesting scenes of hospitality in the Bible: Mary and Martha hosting Jesus. Martha is busy with preparation, overwhelmed by the work, and asks Jesus to tell Mary to help. Instead, He gently reminds her that Mary has chosen what matters most: presence.

Presence. Fully immersed. That’s the kind of living I’m striving for daily.

And speaking of immersion, I was fully immersed in every bite that night. Innovation lives in cuisine, and this event proved it. Chef Nina Compton’s cow heel soup had smoky bone marrow depth. Chef Osei Blackett’s oxtail pholourie was a golden turmeric fritter topped with oxtail curry. Chef Kwame Onwuachi’s curry mussel toast hit the perfect balance of comfort and edge. And Hog Banana Three Ways by Simeon Hall, Jr. was the kind of dessert that makes you pause mid-bite.

Innovation. Immersion. Hosting. At its core, it’s love. A love for the craft, and a love of making others happy, one bite at a time.

I came alone, but I left enveloped in community and culture. From the music to the movement of the crowd, I was reminded that sometimes you walk in solo and still leave feeling like you belonged.

It was a beautiful night. Incredible music, unforgettable food, and a feeling that lingered long after the last plate. Like Taye Diggs’ character said in Brown Sugar: it was the perfect verse over a tight beat.